How to Grill Hamburgers
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YOUR SOURCE F OR SIMPLY DELI CIOUS GRAS S-FE D BEEF
Keys to Success:
1. Don’t Underseason
A dusting of salt on the exterior just doesn’t cut it. Put the ground beef in a bowl and
lightly break up the meat with your hands. Sprinkle evenly with salt. It will take about
3/4 of a teaspoon of salt per pound of meat. You can add other seasonings too, at this
time such as onion or garlic powder.
2. Don’t Overwork
Ground beef is not play-doh. The more you handle it the denser and more rubbery it
will become when cooked. After seasoning, gently shape the patties. As soon as the
patties hold together, stop!
3. Fight the Battle of the Bulge
Hamburgers tend to bulge in the middle when cooked. To prevent this, use the palm
of your hand to press a 1/4 inch divot into the center of the patty before cooking. It
will cook up flat.
4. Don’t Press
Flip the burgers after they have developed deep brown grill marks. Don’t press on
them, because that will squeeze out the juices.
Great burgers start with a clean, non-stick grill
1. Superheat to clean
The self heating function of your oven blasts away gunk. You can do the same with
your grill. Place a sheet of heavy duty aluminum foil on top of the grill grates. The foil
will reflect heat so the grill will get hot enough to burn off the gunk.
2. Scrape clean
Use a good grill scraper and brush to clean the grates as best as you can.
3. Slick it down
Grab a wad of paper towels with a pair of long handled tongs and dip them in a bowl
of vegetable oil. When the towels have absorbed the oil, run them over the grill
grates.
4. Make it non-stick
The oil will burn off at first. Continue to dip the towels into the oil and slick down the
grate; it will become “non-stick.” When the grate turns black and glossy, your grill is
good to go.
Temperature Guide
If you want to consistently cook burgers just how you like them, use a good instant
read thermometer. Take the temperature of the center of each burger.
Medium-rare: 125-130 degrees, 2-3 minutes per side
Tips adapted from:
Medium : 135-140 degrees, 3-4 minutes per side
Cooks Country Magazine
Published by:
Medium-well: 145-160 degrees, 4-5 minutes per side
America’s Test Kitchen
Well-done: 160 degrees and up, 5 minutes and up per side
www.americastestkitchen.com